{"product_id":"applied-rheology-in-food-processing-9781032535463","title":"Applied Rheology in Food Processing","description":"\u003cp\u003e • Author(s): Winny Routray | Kshirod Kumar Dash\u003cbr\u003e • Publisher: CRC Press\u003cbr\u003e • Publisher Imprint: CRC Press\u003cbr\u003e • BISAC: Food Science - Food Packaging \u0026amp; Processing\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book acts as a guide to learn about the various rheological behaviors of food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties of the categories of various foods, highlighting variation in properties in terms of differences in composition within the same category. It provides insight into the advanced modeling and experimentation techniques being employed for the assessment and development of requisite food rheology.\u003c\/p\u003e\u003cul\u003e \u003cli\u003eDiscusses the effects of nanotechnology on the rheological properties\u003c\/li\u003e \u003cli\u003eDetails the more precise and advanced food processing technologies in use, including variation in rheology with the changing fusion cuisines\u003c\/li\u003e \u003cli\u003eIllustrates various food components playing a major role in the popularity of modern products\u003c\/li\u003e \u003cli\u003eReviews factors affecting technology transfer from lab to industry \u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eThis book is aimed at graduate students and researchers in food and chemical engineering.\u003c\/p\u003e","brand":"CRC Press","offers":[{"title":"Hardcover","offer_id":47568706404503,"sku":"9781032535463","price":14845.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781032535463.webp?v=1774870266","url":"https:\/\/atlanticbooks.com\/products\/applied-rheology-in-food-processing-9781032535463","provider":"Atlantic Books","version":"1.0","type":"link"}